I love a good poached egg. However, my poached eggs turn out far from pretty. Now I know why: I should have left them in their shells! Try this trick from Bon Appetitfor perfectly shaped poached eggs.

Technically, slowly cooking an egg at a low temperature doesn’t exactly constitute poaching. But the results are pretty close. Imagine cracking open an egg shell to find a poached egg with a perfectly runny center inside. The key is to fake a sous vide with a large pot of gently heated (140 degree) water and slow-cook for 50 minutes. And it’s a great way to prepare a bunch of eggs for a brunch crowd. Have you tried it?